Maison de la Truffe

A creamy burratina served with fresh tomatoes and black truffle juice pearls. Creamy texture and summer flavors enhanced by truffle. To be enjoyed as a starter.

Thin slices of marinated raw beef, accompanied by peppery arugula and parmesan shavings. Tender and melting texture. A light Italian classic.

Meaux Brie prepared with truffle and made crispy, served with a tomato condiment for acidity. Contrast of textures between the melting cheese and the crispiness.

Fresh avocado and soft-boiled egg with a runny yolk, garnished with truffle juice pearls. A smooth and creamy starter.

Thin slices of cold veal coated with a creamy tuna and caper sauce. A typical savory and tender Piedmontese dish.

Thin slices of raw gilt-head bream garnished with truffle bottarga. Fresh marine flavors with a powerful iodized note.

Small crispy pizza topped with melting truffle brie and black truffle cream. Gourmet and rich in flavor.

Truffle-stuffed pasta served with a creamy black truffle sauce. Rich and intensely flavored dish.

Homemade long and flat pasta, coated in a rich black truffle cream. Tender texture and powerful flavor.

Soft gnocchis served with a truffle comté sauce and Iberian ham. A comforting dish combining cheese and fine charcuterie.

Arborio rice slowly cooked in broth, creamy and flavored with truffle. Melting texture with a slightly firm grain.

Creamy risotto with lobster pieces. A luxurious and delicate land and sea combination.

Slowly scrambled eggs for a very creamy texture, flavored with truffle. Rich and smooth dish.

Classic omelette with truffle, served with a mesclun green salad. Simple and tasty.

Fried eggs accompanied by quality Iberian ham and a rich truffle sauce. Gourmet and hearty.

Semi-cooked duck foie gras terrine, served with fruit chutney. Melting texture and rich buttery flavor.

Pan-seared warm foie gras, crispy on the outside and melting on the inside. Served with apricot chutney and pistachios for contrast.

Tender beef fillet topped with pan-seared foie gras and truffle. A luxurious meat dish served with french fries.

Duck leg slow-cooked in its fat, crispy skin and melting flesh. Accompanied by a creamy puree.

Breaded veal cutlet served with a truffle olive preparation and a runny perfect egg. Crispy and flavorful.

Delicate white fish fillet coated in a Noilly Prat vermouth sauce. Served with seasonal vegetables. Light and refined.

Raw minced and seasoned beef, served fresh with fries. Tender texture and savory taste.

Meaux Brie cheese filled with a black truffle Melanosporum preparation. Creamy with a powerful truffle flavor.

Selection of various aged or truffle-prepared cheeses. Ideal for tasting multiple varieties.

Cream cheese cake with an original truffle twist. Dense and melting texture.

Vanilla ice cream dessert served with a red fruit mousse and crunchy meringue. Fresh and fruity.

Signature dessert shaped like a giant truffle, all chocolate. Melting and intense center. Generous portion to share.

Exclusive white truffle flavored ice cream, with hazelnuts and caramel. A complex and refined sweet and savory mix.

Prunes macerated in Armagnac, served with a scoop of white truffle ice cream. Digestif dessert with adult flavors.

House selection Champagne. Fresh and elegant sparkling wine.

Dry white wine from the Loire Valley. Fresh, mineral, and fruity.

White Burgundy wine. Lively, pure, and mineral.

Bordeaux red wine. Structured, with notes of black fruits and spices.

Prestigious Bordeaux red wine. Rich, velvety, and complex.